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February 2, 2017

Gluten Free Chicken Noodle Soup

Chicken broth is good for the tummy and stuffy head colds.
I'm not a doctor but believe in broth!

My little guy is
fighting a nasty cold and ear infections. TLC and broth is just what he needed
last night.

My mama heart wanted to give him some good old fashioned
home cooked chicken noodle soup. Because of his food allergies, we can't just
run to the store and grab a can either. So, out came one of the Instant Pots and in a short time we had wholesome soup on the table!

Thanks to a rotisserie chicken I picked up at Publix while getting his prescription filled, this gluten free chicken noodle soup only took 20 minutes to cook
in the Instant Pot.

INSTRUCTIONS:
1. Turn Instant Pot on to Sauté feature. In the Instant Pot, combine butter, carrots, onion, and garlic. Sauté for 4-5 minutes or until onions are soft.

2. Turn off the sauté feature, add the cooked chicken, broth, and 2 ounces of the noodles. I have found that gluten free noodles will stick together and form a dumpling of sorts if cooked with the soup the entire time. However, the starch from a small amount of noodles included in the pressurizing will help thicken the broth.

3. Push the manual button, making sure it is on High. Adjust timer down to 4 minutes.

4. The pot will take between 10-15 minutes to build pressure. Once it is at full pressure, the timer will count down the 4 minutes.

5. While the soup is cooking, bring 4 quarts of water to a boil. Add your gluten free noodles and boil for 6 minutes. Drain all but maybe 1/4 of the water. Reserve remaining water and noodles.

6. When the 4 minutes is complete, the cooker will beep. Using an oven mitten or towel, immediately release the pressure and open the lid.

7. Stir your noodles into the soup mixture, season with desired amounts of salt and pepper. Serve immediately.